How to make Egg Balls -

Fried egg dumplings with the flavour of coconut.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs , Coconut (नारियल)

Cuisine : Indian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Marble Cookies Bhajanee Chakli Vegetables with garlic sauce Chatpati Tikki

Egg Balls

Egg Balls Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Balls Recipe

  • Eggs 6

  • Coconut 3 tablespoons

  • Split Bengal gram (chana dal) soaked 4 tablespoons

  • Whole dry red chillies 3

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Ginger 1/4 inch piece

  • Garlic 3 cloves

  • Green chillies 2

  • Onion chopped 1 large

  • Cheese grated 1/4 cup

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Oil to deep fry

Method

Step 1

Drain and grind the dal with coconut, red chillies, fenugreek seeds, cumin seeds, ginger, garlic and green chillies coarsely.

Step 2

Transfer the ground mixture into a bowl and onion, cheese, salt and coriander leaves.

Step 3

Separate the egg whites and egg yolks. Beat the egg whites till light and fluffy.

Step 4

Add the yolks and beat again. Add the eggs to the dal mixture and mix well.

Step 5

Heat sufficient oil in a pan. With the help of the teaspoon drop the above mixture into the hot oil and deep-fry till golden in colour.

Step 6

Drain and place on an absorbent paper. Serve hot with tomato sauce or tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.